Put a large pan of salted water on to boil. Scrub the potatoes and quarter or halve them so they’re all roughly the same size. Pop the garden peas out of their pods and set the peas aside in a bowl (see our tip for what you can do with the pea pods).

The water in the pan should be boiling by now. Add the potatoes, half-cover the pan with a lid and bring it back to the boil. Turn the heat down a little and simmer for 15 mins till the potatoes are tender when pierced with a fork. Fill and boil your kettle.

Meanwhile, halve and peel the shallots, and finely slice them. Trim any ragged leaves off the lettuce and cut it into 4 long wedges. Pick the tarragon leaves off their sprigs and roughly chop them. Crumble the stock cube into a heatproof jug and stir in 200ml boiling water to dissolve.

Warm a frying pan or griddle pan on a high heat. Rub 1 tsp olive oil and some salt and pepper into each lamb shoulder chop. When the pan is hot, add the chops and fry for 4-5 mins on each side till browned. You can cook for 2-3 mins more on each side for more well done lamb chops.

While the lamb chops fry, warm ½ tbsp olive oil in a deep frying an or wok, then add the shallots. Fry, stirring every so often, for 5 mins till the shallots are soft. Add the lettuce wedges to the pan, cutside up, and pour over the stock. Cover the pan and simmer for 5 mins.

Lift the lamb chops out of the pan and pop them on a warm plate or board. Loosely cover with foil and set aside to rest.

The potatoes should be ready by now, so drain them and tip them back into the pan. Add the butter to the pan and toss to coat the spuds. Pop a lid on the pan to keep them warm.

Stir the peas and most of the tarragon into the shallots and lettuce. Simmer for 2-3 mins to just cook the peas.

Serve the lamb chops with the buttery new potatoes, and the braised lettuce and peas, garnished with the remaining tarragon.